A refreshing and simple “ice cream” or sherbet recipe made with 4-ingredients in less than 5 minutes. This no-churn recipe is the perfect summer snack or dessert. All you need is frozen mangoes, bananas, coconut milk and lime.
How to Make Mango Banana Ice Cream:
Here’s a quick step-by step guide to make a 4-ingredient no-churn mango banana ice cream at home.
- Freeze the Bananas
Slice and freeze your bananas in an air-tight container overnight or for at least 12 hours.
- Blend the Ice Cream
Add frozen mangoes and bananas to a food processor. Process until you get a crumbly mixture. Add high-fat coconut milk, lime zest and juice. Process until creamy.
- Serve
Serve immediately for a soft-serve consistency or freeze for at least 4-5 hours for a hard ice cream or sherbet consistency.
Mango Banana Ice Cream FAQ:
If you don’t have coconut milk or if you dislike coconut, you can simply omit it from the recipe. You will still get a creamy “ice cream”. The milk is used for for its flavor and to make the recipe extra creamy. If you have a weaker blender and need more liquid, you can use any plain plant-based milk you like, such as oat milk.
You can substitute the mangoes with other frozen fruits. Frozen pineapple would work very well with the coconut and lime flavors. Strawberries and raspberries would also work nicely. For a slightly different version of this recipe, you can try my 3-ingredient strawberry banana ice cream. I don’t recommend skipping the bananas as they are important for the texture and sweetness of the recipe.
Yes! Store leftovers in an airtight container in the freezer. It will harden, but you can let it soften on the counter until it gets to your desired consistency. If you prefer a soft-serve consistency, it will be best when eaten just after blending.
More Fruit-Sweetened “Ice Cream” Recipes (No-Churn):
- 3-Ingredient Strawberry Banana Ice Cream
- Oatmeal Cookie Dough Banana Ice Cream
- Chocolate Peanut Butter Banana Ice Cream
- Chickpea-Nut Butter Ice Cream
- Salted Chocolate Peanut Butter Ice Cream
- Cashew Coconut Vanilla Ice Cream
Classic Vegan Ice Cream Recipes:
- Vegan Matcha Mint Chocolate Chip Ice Cream
- Vegan Pistachio Ice Cream
- Vegan Cookie Dough Ice Cream
- Vegan Cookies and Peanut Butter Ice Cream
4-Ingredient Mango Banana Ice Cream
Ingredients
- 2 medium bananas, sliced and frozen
- 2 cups frozen mangoes
- 1 tablespoon lime zest, about 1 lime
- 1-2 tablespoon lime juice, about 1/2 to 1 lime
- 1/3 cup high-fat canned coconut milk
Instructions
- Freeze the bananas: If you don't have frozen bananas, start by slicing 2 bananas and storing them in an airtight container in the freezer overnight or for at least 12 hours.
- Prepare the ice cream: In a food processor, add the frozen bananas and mangoes. Process until the mixture is crumbly. Add the coconut milk, lime zest and juice. Continue processing until the mixture gets creamy. Stop to scrape the sides as needed.
- Serve: Serve immediately for a soft-serve ice cream or store in the freezer in an airtight container for at least 4-5 hours for hard ice cream or sherbet consistency.
Notes
If you make this mango banana ice cream, be sure to leave a comment and/or give this recipe a rating! And if you try this recipe, don’t forget to tag me on Instagram!
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